Date Nut Bread

Ingredients :

1 1/2 cups dates, pitted and chopped
2 1/4 cups boiling water
3 teaspoons baking soda
1 cup chopped walnuts
2 cups white sugar
3 tablespoons margarine
2 eggs, beaten
1 teaspoon salt
4 1/2 cups all-purpose flour
1 teaspoon vanilla extract

Preparation :

Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.

Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.

Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

Date Oat Muffins

Ingredients :

1 cup all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup rolled oats 
1 cup milk 
1/3 cup packed brown sugar 
2 egg whites 
1/3 cup butter, melted 
1/4 cup applesauce 
1/2 cup chopped pitted dates

Preparation :

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin pan or line with paper muffin liners. 

In a large bowl, sift together flour, baking powder, baking soda and salt. Stir in the oats, milk, sugar, egg whites, butter, applesauce and dates; mix just to combine. Spoon batter into prepared muffin cups. 

Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into a muffin comes out clean.

Dark Rye Bread

Ingredients :

2 (1 pound) loaves frozen bread dough, thawed 
1 1/2 cups shredded sharp Cheddar cheese 
1 onion, finely diced 
1/4 cup olive oil 
1 tablespoon Italian seasoning

Preparation :

Thaw frozen bread dough loaves until they can be cut into 1 inch cubes. 
Toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and Italian spices. Place in a 9x9 inch square baking pan. Let sit and rise in a warm place until bread has doubled in size. 
Bake bread in a preheated 350 degrees F (175 degrees C) oven for about 20 minutes or until golden brown and all cheese is melted.

Date and Nut Bread

Ingredients :

1 cup water 
1 1/2 tablespoons vegetable oil 
2 tablespoons honey 
1/2 teaspoon salt 
3/4 cup rolled oats 
3/4 cup whole wheat flour 
1 1/2 cups bread flour 
1 1/2 teaspoons active dry yeast 
1/2 cup dates, pitted and chopped 
1/2 cup chopped almonds

Preparation :

Place ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select Fruit Bread setting, and Start. The dates and nuts can be added at the very beginning for better distribution, or added after the beep.

Danish Rye Bread

Ingredients :

1 cup warm water 
1 tablespoon yeast 
1 tablespoon white sugar 
1 cup rye flour 
  
1 teaspoon yeast 
1 teaspoon white sugar 
1/2 cup warm water 
1 cup rye flour 
  
1 tablespoon white sugar 
1 tablespoon kosher salt 
1 cup warm water 
2 cups rye flour 
1 cup sifted all-purpose flour (optional)

Preparation :

In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot. 
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight. 

In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes. 

Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Danish Pastry

Ingredients :

2 cups unsalted butter, softened 
2/3 cup all-purpose flour 
2 1/2 cups milk 
1/2 cup white sugar 
2 teaspoons salt 
4 1/2 teaspoons active dry yeast 
8 cups all-purpose flour 
2 eggs 
1 teaspoon lemon extract 
1 teaspoon almond extract

Preparation :

In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate. 

In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size. 

Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes. 

Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage. 

To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish. 

Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Dad's Orange Cardamom Breakfast Rolls

Ingredients :

1 large orange 
1/3 cup honey 
1 tablespoon vegetable oil 
2 cups bread flour 
1 cup whole wheat flour 
1 teaspoon salt 
2 teaspoons bread machine yeast 
3/4 cup packed brown sugar 
3/4 cup sweetened dried cranberries 
1 teaspoon ground cardamom

Preparation :

Zest the orange; set zest aside. Peal and seed orange; cut orange fruit into chunks. Combine zest and fruit in a blender and puree. Pour orange pulp into bread machine pan. 
Add honey, oil, white flour, wheat flour, salt, and yeast to the orange pulp. Select dough setting, and start the bread machine. Adjust consistency with orange juice or flour as needed to achieve a soft pliable dough. 
When dough cycle is complete divide dough into 2 or 3 pieces. Roll out to a thickness of 1/4 inch. Sprinkle with brown sugar, cardamom, and dried cranberries. Roll up dough with goodies inside, and slice 1 to 2 inches thick. Place rolls in a baking pan coated with non-stick spray. Allow enough room between the rolls so that they rise properly. Let rise in a warm spot for approximately 1 hour. 
Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm.